I now set up a street stall selling cold noodles. The business was very good at the beginning, but in the end there was no business. A few acquaintances said that my cold noodles were not fragrant and

I now set up a street stall selling cold noodles. The business was very good at the beginning, but in the end there was no business. A few acquaintances said that my cold noodles were not fragrant and they said they had to be boiled in red oil.

Liangpi is a traditional snack project with small investment and high profit. Many people love to eat it, especially among female friends.

Precisely because the entry barrier is very low, many people like it. People invest in cold skin business, but due to lack of preparation or experience in all aspects, not many actually make the business successful.

Let’s talk about various aspects that you need to pay attention to if you want to successfully open a Liangpi shop:

1. First of all, let’s talk about the types of Liangpi. The popular ones on the market are as follows: Several types: Yifa Liangpi, Yifa Rice Liangpi, Hanzhong Hot Noodles, Yifa Rolled Noodles, Inner Mongolia Hetao Liangpi, Changqing Liangpi, and Halal Sesame Sauce Liangpi.

I have visited the production areas of these types of Liangpi. Let me first talk about Yifa Liangpi, which is the ordinary kind of Liangpi made with gluten. This kind of Liangpi has gluten and the texture is moderately soft and hard. It is sold across the country and has been widely accepted. This kind of cold skin has a high market recognition rate in various places and has low operating risks.

Henan Yifa Rice Liangpi is currently more popular in Shandong and Henan, and is also starting to be sold in other places. It is characterized by the chewy texture of the skin, and all the kung fu is in a bowl of chili oil. I went to Zhengzhou and ate it for ten There are several restaurants (there are more than 50 in total). Although each one is different, the overall taste is similar. The disadvantage is that the skin is made of rice and does not have gluten (like frozen tofu). Most women like to eat gluten. , so except for Shandong and Henan, the risk of operating Yifa Rice Liangpi is slightly higher than that of ordinary Yifa Liangpi. In other words, if the two kinds of Liangpi are equally fragrant, the customer loyalty of ordinary Liangpi will be higher. As an aside, Yifa rice cold skin is cut into very thin strips with an 80 cm long knife, and seasonings are added. The guests mix and eat by themselves, and the knife is made by the famous blacksmith "Hu Yidao" in Zhengzhou. , and I had the pleasure of seeing the first rice-slicing knife made by the grandfather of "Hu Yidao", and I had the pleasure of collecting this cultural symbol, which was reported by Shaanxi TV station as "the oldest person in Yifa Liangpi". Knife" and took a group photo with the Hu family.

Henan Hanzhong hot dough, the dough is eaten hot out of the pot. The taste is very similar to Yifa rice noodles, but when eaten hot, the aroma is stronger. The disadvantage is that the production process has shortcomings, and the gluten is not as good as that of Zhengzhou. It is only sold in Henan and is rarely available outside Henan. It has not been widely recognized by the market. At present, the technology is also learning and improving from Zhengzhou, but the overall business risk Higher than the previous two.

Qishan rolled dough (Yifa dough is more famous, but the authentic one comes from Zhengzhou) has a sour taste, and local grain vinegar is more famous (Xi'an Dawangzhuang's vinegar has also become famous in the past two years, and has won I have been recognized by the markets in Xi'an and Xianyang, and I have visited several manufacturers. Because the sales are very good, the attitude of the staff towards customers is very good) It is very hard to make dough by hand. The best one in Lianqishan is called "Bingwa Rolling" Most of the business owners in Qishan are located in Qishan Snack Town, more than 100 meters north of the bus station. The spiciness is not as good as Zhengzhou Yifa's, and the dough is too chewy, like eating dried sweet potatoes. If you eat a small bowl, your cheeks will be very uncomfortable and tired. Some restaurants elsewhere have improved it so that it is not so hard and has gluten, so it can be produced by machine. This kind of Liangpi is currently more popular in Shaanxi, but less common outside Shaanxi and Henan.

Inner Mongolia Hetao Liangpi: The dough is slightly thicker and flavored with sesame oil. The locals like it very much. It has a strong sour taste and can be eaten with various seasonal dishes. It has a special taste. There are many in Linhe and Wulateqian Banner. Some of them are delicious, but generally the taste is special. They have not gone out, and operating in other places is risky.

Changqing Liangpi: Some people rated it very highly, so I went to taste it in person. It is located in Majiawan, north of Xi'an. Many local people moved there from Gansu, and the taste is different from that of Xi'an people. The water boiled with medicinal herbs and seasonings has a very special taste. It has a strong medicinal taste. It is eaten with kimchi. The taste is very special, so some people like it very much. However, it has not even been opened in the Xi'an market, so it is not suitable for business in other places.

Halal Sesame Sauce Liangpi: Halal preparation, prepared with sesame sauce and sesame oil. It is not too refreshing. Some people like it, so I don’t want to comment too much.

Others include Gansu Rice Noodles and Ningxia Liangpi, both of which have their own characteristics, but the overall acceptance is not as high as Shaanxi Liangpi. As a business, it is not recommended if you are not in Gansu or Ningxia.

2. Taste. Generally speaking, Zhengzhou Liangpi tastes the best among Yifa Liangpi, and the main preparation is just in a bowl of chili oil. There are several factors that affect chili oil. The first is the formula. Some people think that with the formula, they can make very fragrant chili oil. In fact, there is still a long way to go (many operators get the formula but make it. Failure to produce good chili oil will lead to business failure). For example, the seasoning for chili oil requires special processing and then crushing to produce an outstanding taste (most operators do not understand this, so in various places, including Henan, the production There are always a few that are outstanding (this is why), and Henan peppers are used to have the flavor. Second, the control of oil temperature is very important. Even some bosses in Zhengzhou are not able to master this point well. This is reflected in the fact that the aroma and spiciness of chili oils made with the same materials vary greatly, and the taste is sometimes good and sometimes bad, leaving no trace. This is one of the reasons why some rice cake shops in Zhengzhou are not doing well. Most people have no discernment and think any store is good. Many people learned how to make rice cakes in Zhengzhou, but when they go home, they end up making rice cakes. The lack of good taste is caused by the lack of processing of the seasonings and poor control of the heat. Of course, the fundamental problem for some people lies in the formula.